Spice up your Cinco de Mayo with nopales

Aimee Blume / Special to The Courier &amp; Press
Fresh from the market, cactus paddles, or nopales, still have sharp spines and "eyes" over the surface.

Aimee Blume / Special to The Courier &amp; Press
To clean nopales, scrape the spines and eyes away with a sharp knife and trim the hard edges from the paddle.

With Cinco de Mayo just around the corner, why not try a new favorite Mexican ingredient? Nopales are the thick, spiny paddles of the prickly pear cactus. Nopalitos is the word for small strips of these leaves. The cactus paddles have a light lemony flavor and can be cooked and used in many ways. They are available canned, but, like all vegetables, are best prepared fresh.

According to Mexican food expert Rick Bayless, nopales are eaten most often in central and west-central Mexico.

The paddles are sold locally at International markets, Hispanic markets, and at some larger groceries with good Hispanic food sections. They do have the spines when you purchase them, so be careful. Hold the paddles firmly on a cutting board with tongs or a gloved hand, and use a paring knife to scrape away the spines and “eyes.” Trim the tough edges off the paddle and cook as you like, usually beginning with parboiling in salted water for 15 minutes.

When cut, cactus paddles contain a thick mucilaginous substance very similar to okra. They need to be boiled until thoroughly tender, to get rid of this sticky stuff. Then they may be well-rinsed, sliced, and used as is, cooked with other ingredients, or, tastiest of all, brushed with oil and grilled.

In Mexico, nopales are often served in a salad, scrambled with eggs or cooked with eggs in a chili sauce, or combined with other ingredients in tacos. Their fresh flavor and meaty texture make them winners anywhere.

Seared Steak Tacos with Cactus Paddles (Tacos de Bistec con Nopales)

Source: Rick Bayles, Recipe from Season 6 of Mexico — One Plate at a Time

1 pound thin-cut beef (look for cecina, tasajo or butterflied skirt steak in a Mexican market, or thin-cut round tip (1/8- to 1/4-inch thick) also known as minute steak, sandwich steak or breakfast steak in an American market)

12 fresh, warm corn tortillas

Lime wedges

Your favorite salsa

DIRECTIONS

1 The cactus. With a sharp knife, clean the cactus paddles by trimming all the edges and scraping off the spines. Measure 1 tablespoon of the lard, oil or bacon drippings into a large (12-inch), heavy well-seasoned skillet (preferably cast-iron) or griddle and set over medium-high heat. When hot, add the cactus and cook until done, about 8 to 10 minutes. Slice into strips.

2 Sear the meat. Generously salt both sides of each piece of meat. Wipe the skillet or griddle and return it to medium-high heat. Add the remaining 1 tablespoon lard, oil or bacon drippings. When very hot (it’ll just begin to smoke), lay in the meat in a single layer. If it doesn’t all fit comfortably, you’ll need to do this in 2 batches. Sear the meat on one side until brown (about 1 1/2 minutes), flip it over, and sear the other side. Meat for tacos a la plancha is generally cooked well done. Transfer to your cutting board; tent with foil if you are searing the meat in batches.

3 Chop the seared steak into 1/2-inch bits (most Mexican taqueros do this with cleavers) and scoop into a serving bowl — a warm one makes a big difference in keeping the filling warm. Set on the table along with the cactus and warm tortillas. Salsa and lime wedges will be a welcome addition for garnishing your tacos.

Grilled Nopales Salad

Source: Adapted from mexicoinmykitchen.com

Serves 4

INGREDIENTS

6 Nopales (cactus pads)

1/2 teaspoon salt

1 1/2 cups chopped fresh tomato

1/2 cup of chopped onion

2 serrano peppers, finely chopped

1/2 cup fresh cilantro chopped

2 tablespoons lime juice

1/3 up olive oil

1 teaspoon Mexican oregano

Salt and pepper to taste

1/2 cup crumble fresh cheese

1 avocado

Tostadas to serve.

DIRECTIONS

1 Use tongs to hold the nopales (Cactus paddles). Place the cactus paddle on your cutting board and using a sharp knife scrape the spines, thorns or eyes, running your knife from back to front until completely clean. Turn the cactus paddles and do the same with the other side. Trim off the edges. Repeat the same steps with the rest of the cactus paddles. Rinse the cactus paddles and take them back to your clean cutting board. Cut three lengthwise slashes in each side of the paddle.

2 Meanwhile place a medium size pot with 4 quarts of water to boil. Add 1/2 tsp. of salt to the water. Add the cactus and boil for about 15 minutes, uncovered. Heat the grill.

3 Drain the nopales, brush lightly with oil, and grill for 3 minutes per side, or until nicely marked and charred a little from the grill. Cut into strips.

4 Place the nopales in a large bowl, add the chopped tomato, onion, serrano peppers and cilantro. Mix the ingredients. In a separate bowl mix lemon juice, olive oil, oregano, salt and pepper. Add to the nopales mixture and stir. Top the salad with the crumble fresh cheese and avocado slices. Eat with tostadas.

6 large cactus paddles, cooked (grilled or boiled) and cut in circles to match the cheese

3 dry guajillo chilies, with the seeds left in, soaked 30 minutes in very hot water (remove the seeds for less heat)

1/2 cup olive oil

1/4 cup apple cider vinegar

Salt to taste

Basil leaves to garnish

DIRECTIONS

1 For the salad, heat the 1 tablespoon oil in a large frying pan and sear the rounds of cheese briefly to warm and bronse the edges.

2 Arrange the cheese and cactus rounds in an overlapping circle on a plate. Set aside.

3 For the vinaigrette, blend the drained soaked chilies, oil, vinegar, and salt to taste. Make sure it is completely combined. Drissle the dressing over the cactus and cheese, garnish with the basil leaves, and serve.